Le Tecniche

In this chapter, students learn the fundamentals of cooking beans and farro, while they practice the skill of saltare (sautéing). For a more in-depth discussion of preparing and cooking beans and soups, see Working with Stocks and Sauces and Working with Dried Legumes. For information about farro. For step-by-step instructions for making a mazzetto guarnito (the Italian term for a collection of herbs for flavoring preparations such as stocks and beans); for a soffritto.